Chocolate Boston Cream Pie Cupcakes
User Reviews
5.0
6 reviews
Excellent
Chocolate Boston Cream Pie Cupcakes
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Chocolate Boston Cream Pie Cupcakes are moist chocolate cupcakes filled with an easy homemade pastry cream and topped a quick chocolate ganache.
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Ingredients
Pastry Cream
- 2 cups (454 g) milk
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks from large eggs
- 1 large egg
- 1/4 cup (28 g) cornstarch
- 1/3 cup (66 g) granulated sugar
- 2 tablespoons (28 g) butter
- 1 teaspoon vanilla extract
Chocolate Cupcakes
- 1 cup (120 g) all-purpose flour
- 1/2 cup (42 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup (198 g) granulated sugar
- 1/3 cup (61 g) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (114 g) milk
- 1/3 cup (74 g) warm water
Chocolate Ganache
- 2 ounces semisweet baking chocolate chopped
- 1/4 cup (57 g) heavy cream
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Instructions
- To make the pastry cream, whisk milk and 1/4 cup sugar together in a large saucepan.
- Bring to a boil over medium heat, whisking regularly.
- In a medium bowl, whisk together the egg yolks and egg.
- Whisk the remaining sugar and cornstarch into the eggs.
- Once the milk comes to a boil, slowly stream it into the egg mixture while whisking constantly so that you do not cook the eggs.
- Pour the mixture back into the saucepan, and slowly bring to a boil, whisking constantly.
- Once the mixture comes to a boil, continue to cook until it thickens.
- Remove from the heat, and whisk in the butter and vanilla.
- Pour into a heat-proof container, and press a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until chilled before using.
- To make the cupcakes, preheat the oven to 325 F. Line 12 muffin tins with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until well-combined. Set aside.
- In a medium bowl, whisk together eggs, sugars, oil, and vanilla together until well-combined.
- Whisk the wet ingredients into the dry ingredients.
- Add the buttermilk and whisk until just incorporated. The batter will be thin.
- Divide the batter among the prepared muffin tins, filling each tin half full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from pan and let cool to room temperature on a wire cooling rack.
- To make the ganache, add the chocolate to a heat-proof bowl.
- Heat the cream until it simmers.
- Pour the cream over the chocolate, and cover.
- Let the mixture sit for 5 minutes without stirring.
- Uncover, and whisk until smooth and well-combined.
- To put it all together, cut top off of cupcake (the domed muffin top).
- Using a small (1 tablespoon) cookie scoop, scoop out a piece of cake. Discard, eat, or otherwise use the cake.
- Using the cookie scoop, scoop out a scoop of pastry cream, and place it in the hollowed out portion of the cupcake.
- Replace top of the cupcake, gently pressing the top onto the cream.
- Top cupcake with some chocolate ganache.
Notes
- *Nutrition facts are estimates.
Nutrition Information
Show Details
Serving
1g
Calories
325kcal
(16%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Cholesterol
77mg
(26%)
Sodium
126mg
(5%)
Potassium
210mg
(6%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
295IU
(6%)
Calcium
92mg
(9%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 126mg | 5% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 295IU | 6% |
| Calcium | 92mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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